Almond-Barley Porridge with Fruit

Preparation

1. Compote:

   Step 1

   Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15–20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5–8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.

2. Porridge:

   Step 2

   Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool.

   Step 3

   Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40–50 minutes.

   Step 4

   Add white chocolate and sugar off heat, stirring to melt chocolate and dis– solve sugar. Let cool. Remove vanilla pod.

   Step 5

   Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.